Top rack priority

[Spacecase]

This Saturday I am planning on smoking a corned beef brisket on the 18-inch WSM. I am also going to try my hand at Steven Raichlen’s barbecued cabbage. Assuming I can’t fit both on the top rack, which should I place on the bottom rack? If it was a pork butt, I would put the butt on top so that the drippings would hit the cabbage. However, I am not sure corned beef drippings would be a good flavor profile for the BBQ cabbage. Any experience or thoughts? Thanks.

[ComfortablyNumb]

Cabbage? What cut is that, and from what animal?

(Sorry, I'm of no help.)

[Red Man]

I think corned beef drippings on cabbage would be excellent

[LA Pork Butt]

Me too!

[Backroadmeats]

I second Red Man corned beef flavored cabbage sounds wonderful!!

[Potkettleblack]

Better than cabbage flavored cabbage, at least.

[Ground Chuck]

Sounds like a delicious reuben to me!

[Spacecase]

I do love corned beef and cabbage. But the barbecue cabbage calls for a big glop of barbecue sauce in the hollowed out cabbage. Wasn’t sure about mixing corned beef flavor and the barbecue sauce. But I may be overthinking it. Thanks.

[lostclusters]

I put cabage on my wsm 22.5 once, after smoking salmon. It just about put out the coals from all the humidity from the cabbage, no water in the pan was used. I was also using a stoker to control temps. I had to open all the vents all the way to recover. I have tried other smoking variations and concluded the best way to cook any veggies outside is on a charcoal grill.